Features: white or wholemeal bread cooked in wood-burning oven or in electric oven. Produced in round or ellipsoidal loaves of bread weighing 2.7 - 3 kilos. Dark brown crust.
Ingredients: white wheat flour or wholemeal flour, yeast, sourdough starter, water, salt.
Vinca bread is used during meals, and can be preserved very well. The toasted slices of bread, filled with slices of Colonnata lard and thin tomato slices represent a simple and tasty dish, especially together with a fine glass of wine Candia Doc dei Colli Apuani.
Vinca bread is produced every day and directly sold in the bakeries of Vinca. It is also possible to find it in some grocery stores in the towns of Massa, Carrara, and La Spezia.
How to reach Vinca
Highway A 15 La Spezia – Parma, exit Aulla. Follow the road signs to Equi Terme up to loc. Monzone and therefore to Vinca.